可視化

クラスタサイズ(論文数)

16

クラスタの分野

1100:Agricultural and Biological Sciences
(比率: 53.6 %)

発行年ごと論文数

著者正規化top50

著者正規化top50の共著関係

タイトル語top50

タイトル語top50の共起

ジャーナル一覧

ジャーナル分野比率


論文リスト

DOI タイトル 著者 ジャーナル 発行年 科研費成果論文
10.1007/s11947-019-02287-x Assessing The 3D Printing Precision And Texture Properties Of Brown Rice Induced By Infill Levels And Printing Variables Huang, Meng-Sha; Zhang, Min, 0000-0001-8107-5212; Bhandari, Bhesh Food And Bioprocess Technology 2019 NA
10.1007/s12393-019-09199-8 Applications Of 3D Printing In Food Processing Nachal, N.; Moses, J. A.; Karthik, P.; Anandharamakrishnan, C., 0000-0002-9599-5594 Food Engineering Reviews 2019 NA
10.1016/j.foodchem.2019.02.090 Impact Of Macronutrients Printability And 3D-Printer Parameters On 3D-Food Printing: A Review Perez, Bianca; Nykvist, Hanna; Brogger, Anja F.; Larsen, Maria Barmar; Falkeborg, Mia Fiilsoe Food Chemistry 2019 NA
10.1016/j.foodhyd.2018.08.026 Linking Rheology And Printability Of A Multicomponent Gel System Of Carrageenan-Xanthan-Starch In Extrusion Based Additive Manufacturing Liu, Zhenbin; Bhandari, Bhesh; Prakash, Sangeeta; Mantihal, Sylvester; Zhang, Min Food Hydrocolloids 2019 NA
10.1016/j.foodres.2018.05.075 Creation Of Internal Structure Of Mashed Potato Construct By 3D Printing And Its Textural Properties Liu, Zhenbin; Bhandari, Bhesh, 0000-0001-8800-6295; Prakash, Sangeeta; Zhang, Min, 0000-0001-8107-5212 Food Research International 2018 NA
10.1016/j.ifset.2018.01.001 Physical Properties Of 3D Printed Baking Dough As Affected By Different Compositions Yang, Fan; Zhang, Min; Prakash, Sangeeta; Liu, Yaping Innovative Food Science & Emerging Technologies 2018 NA
10.1016/j.ifset.2019.102214 Extrusion-Based 3D Printing Of Food Pastes: Correlating Rheological Properties With Printing Behaviour Zhu, Sicong; Stieger, Markus A.; Van Der Goot, Atze Jan; Schutyser, Maarten A.I. Innovative Food Science & Emerging Technologies 2019 NA
10.1016/j.jfoodeng.2018.09.011 Effect Of Rheological Properties Of Potato, Rice And Corn Starches On Their Hot-Extrusion 3D Printing Behaviors Chen, Huan; Xie, Fengwei; Chen, Ling, 0000-0001-6074-523X; Zheng, Bo Journal Of Food Engineering 2019 NA
10.1016/j.jfoodeng.2019.03.016 Application Of Soy Protein Isolate And Hydrocolloids Based Mixtures As Promising Food Material In 3D Food Printing Chen, Jingwang, 0000-0003-4626-985X; Mu, Taihua; Goffin, Dorothee; Blecker, Christophe; Richard, Gaetan; Richel, Aurore; Haubruge, Eric Journal Of Food Engineering 2019 NA
10.1016/j.jfoodeng.2019.109691 3D Printing Of Egg Yolk And White With Rice Flour Blends Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C. Journal Of Food Engineering 2020 NA
10.1016/j.lwt.2018.06.014 Dual Extrusion 3D Printing Of Mashed Potatoes/Strawberry Juice Gel Liu, Zhenbin; Zhang, Min, 0000-0001-8107-5212; Yang, Chao-Hui Lwt 2018 NA
10.1016/j.lwt.2018.12.031 Improving 3D Printing Process Of Lemon Juice Gel Based On Fluid Flow Numerical Simulation Yang, Fanli; Guo, Chaofan; Zhang, Min, 0000-0001-8107-5212; Bhandari, Bhesh; Liu, Yaping Lwt 2019 NA
10.1016/j.lwt.2018.12.053 Rheological And Mechanical Behavior Of Milk Protein Composite Gel For Extrusion-Based 3D Food Printing Liu, Yaowei; Yu, Yun; Liu, Changshu; Regenstein, Joe M.; Liu, Xiaoming; Zhou, Peng, 0000-0002-6665-3800 Lwt 2019 NA
10.1016/j.meatsci.2019.03.005 3D Printing Of Meat Dick, Arianna, 0000-0003-3474-0309; Bhandari, Bhesh, 0000-0001-8800-6295; Prakash, Sangeeta Meat Science 2019 NA
10.1016/j.tifs.2019.02.023 Toward The Design Of Functional Foods And Biobased Products By 3D Printing: A Review Portanguen, Stephane; Tournayre, Pascal, 0000-0001-6431-0268; Sicard, Jason, 0000-0002-7197-8212; Astruc, Thierry; Mirade, Pierre-Sylvain Trends In Food Science & Technology 2019 NA
10.1111/1541-4337.12443 Model Building And Slicing In Food 3D Printing Processes: A Review Guo, Chaofan, 0000-0002-7559-892X; Zhang, Min, 0000-0001-8107-5212; Bhandari, Bhesh Comprehensive Reviews In Food Science And Food Safety 2019 NA